Cuoppo di cheese and flowers
- Vegetarian
- Energy Kcal 926
- Carbohydrates g 55.9
- of which sugars g 5.5
- Protein g 47.3
- Fats g 57
- of which saturated fat g 22.87
- Fiber g 2.3
- Cholesterol mg 220
- Sodium mg 1711
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 10 min
- Serving: 4
- Cost: Low
PRESENTATION
Hey, here's the deal: we're putting a fun twist on Italian classics that's sure to grab everyone's attention. The cuoppo recipe from Campania gets a fresh spin with the flavors of Roman-style cacio e pepe and the crispy bite of fried zucchini flowers. It's not your typical cone of fried seafood—it is packed with vegetarian flavors and a whole lot of Southern Italian flair. In Naples, grabbing a paper cone full of fried snacks is a way of life, and this version brings something new with cubes of cheese that get all melty and stringy when you take a bite.
Really, it's the perfect combo of crispy zucchini flowers and a hot, gooey cheese center, making it a standout for fans of fried cheese and edible flowers. Thing is, the cheese isn't just thrown in; it's all about achieving that golden crust on the outside while keeping the inside soft. Every bite is a flavor explosion with a tender middle that has a peppery cheese kick, just like the real cacio e pepe.
In the realm of Italian street food recipes, this dish shows off some serious creativity. While some might be used to classic Neapolitan cuoppo with seafood, swapping in cheese-stuffed zucchini blossoms and bite-sized cheese cubes gives you a snack that's both fun and surprising. You know, street food fans and home cooks alike love the mix of crunchy flower petals and the salty, moist cheese inside. Add a little extra black pepper on top, and the flavors really come alive, blending the best of Rome and Naples in one bite.
Nobody leaves hungry when these are served—they disappear quickly, with everyone reaching for another crispy piece. Whether you're into traditional Italian appetizers or just looking for something new, this cuoppo recipe brings the party to your kitchen. It's a real treat for anyone who enjoys deep-fried cheese snacks or wants to explore edible flower recipes with a Southern Italian vibe.
Honestly, this dish not only shows regional culinary creativity but also brings a taste of Italy's colorful street food scene right to your home.
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INGREDIENTS
- Ingredients for 4 cartocci
- Zucchini flowers 16
- Water 1 cup (220 g) - lukewarm
- Type 00 flour 1 ¼ cup (150 g)
- Fresh brewer's yeast 0.5 oz (15 g)
- Fine salt 1 tsp (6 g)
- Sugar 1 ½ tsp (6 g)
- Peanut seed oil to taste
- for the caciocavallo
- Caciocavallo cheese 0.8 lb (360 g)
- Type 00 flour 0.8 cup (100 g)
- Breadcrumbs 1 ¼ cup (150 g)
- Eggs 3
How to prepare Cuoppo di cheese and flowers
To prepare the cartoccio of cheese and flowers, start with the batter for the zucchini flowers. Dissolve the yeast in a little lukewarm water taken from the indicated amount 1. Then, in a bowl with the flour, pour the water first, mixing with a whisk 2 and then add salt, sugar, and the diluted yeast. Obtain a smooth and lump-free batter 3.
Cover with plastic wrap and let rise at room temperature for about half an hour 4. In the meantime, clean the flowers. Detach the stem 5, and the peduncles 6
and finally the internal bud 7. Set aside for a moment and take care of the caciocavallo. Slice it to a thickness of 1.18 inches and remove the rind 8. Finally, cut into cubes of 1.18 inches 9.
Heat the oil to 338°F-356°F in a large saucepan, ideally measuring the temperature with a thermometer. Then proceed with breading the cheese. Dip the cubes first in the beaten eggs 10, then in flour 11, and again in eggs 12.
Lastly, coat in breadcrumbs 13. Gradually place the cubes on a small tray and set them aside for a moment 14. Then fry the flowers first. Remove the plastic wrap from the bubbly batter 15.
Completely immerse a couple of flowers 16 using tongs or a fork and then dip them in the oil 17. After a few minutes, when they become puffed up, the first flowers will be golden. Drain them on paper towels and cook all the others, salting them lightly 18.
When they are all ready, proceed to fry the cheese, which should also be fried a few pieces at a time 19. As soon as the cubes are golden, drain on paper towels and cook all the others 20. Assemble your cartoccio of cheese and flowers by inserting some mixed pieces and serve while still piping hot 21!